For the spinach topping:
2 pounds fresh spinach, washed and trimmed
2 teaspoons olive oil
1 cup pine nuts
1 cup golden raisins
4 garlic cloves, crushed
Salt and ground black pepper, to taste
For the toast:
8 thick slices sourdough bread (about a 16-ounce loaf)
4 garlic cloves, halved
3-4 tomatoes, cut in half crosswise (about 3/4 pound)
4 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt or sea salt
1/4 teaspoon freshly ground black pepper
Sauté the spinach in olive oil over medium heat, until just wilted.
Remove from heat and mix in the raisins, pinenuts, salt, and pepper.
Cover and keep warm while you prepare the toast.
Place bread slices on the rack of a preheated grill.
Grill for two minutes on each side - or until lightly browned.
If firing up the grill to toast the bread seems like too much work, you can broil or bake it in the oven.
While bread is hot, rub one side of each slice with a garlic clove half and a tomato half.
(Garlic juice and tomato pulp will rub off onto bread).
Discard the tomato peels.
Drizzle 1/2 teaspoon olive oil over each bread slice and sprinkle with salt and pepper.
Top with sauteed spinach and serve immediately.